Hot Cross Buns

Instructions

1. 1

   Activate the yeast

   Warm 1 cup milk to 110°F (warm bath water temperature). Pour into a large bowl, sprinkle the yeast and a pinch of the sugar over the surface, and let sit undisturbed for 5-7 minutes until foamy. If it doesn't foam, your yeast is dead. Toss it and start with a fresh packet. Dead yeast = dense bricks, not buns.

2. 2

   Make the dough

   To the foamy yeast, add the remaining sugar, 1/4 cup melted butter (cooled to warm), 1 egg, 1 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, 1 tsp vanilla, and 1 tbsp orange zest. Whisk to combine. The orange zest is what makes these taste like real bakery hot cross buns. It adds a citrus brightness that lifts all the warm spices. Add the flour 1 cup at a time, stirring with a wooden spoon. After 3 cups, the dough will start pulling away from the bowl. Add the last 1/2 cup gradually. Fold in the 3/4 cup raisins.

3. 3

   Knead

   Turn the dough onto a lightly floured surface and knead for 7-8 minutes until smooth, elastic, and slightly tacky. The dough should bounce back when you poke it. If it's sticking aggressively to your hands, add flour a tablespoon at a time. If it feels dry and stiff, wet your hands slightly. Form into a ball.

4. 4

   First rise

   Place the dough in a greased bowl, cover with plastic wrap and a towel, and let rise in a warm spot for 1-1.5 hours until doubled in size. The warm oven trick works great here: preheat to 200°F for 2 minutes, turn it off, and put the covered bowl inside with just the oven light on.

5. 5

   Shape the buns

   Punch down the risen dough and divide it into 12 equal pieces. The easiest way is to cut it in half, then each half into thirds, then each third in half. Roll each piece into a smooth, tight ball by cupping your hand over it on the counter and moving in a circular motion. Place the balls in a greased 9x13-inch baking pan, arranged in a 3x4 grid with about 1/2 inch between them. Cover and let rise for 30-45 minutes until puffy and touching each other.

6. 6

   Pipe the crosses and bake

   Preheat oven to 375°F (190°C). Mix 1/3 cup flour with 3-4 tablespoons water until you have a thick, smooth paste (like toothpaste consistency). Transfer to a small zip-lock bag, snip a tiny corner off, and pipe a line across each row of buns, then a line down each column, creating crosses on every bun. Don't stress about perfection. Slightly wobbly crosses look charmingly homemade. Bake for 18-22 minutes until golden brown on top.

7. 7

   Glaze immediately

   While the buns are still hot, mix 2 tbsp apricot jam with 1 tbsp warm water and brush it over the tops. The glaze adds a beautiful shine and a subtle sweetness. If you don't have apricot jam, honey works too. Let the buns cool for 10 minutes in the pan, then pull them apart and eat one immediately with butter. The inside should be soft, pillowy, speckled with raisins, and smell like every good thing about spring.

Nutrition

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